Fried Artichoke Recipe

(Carciofi fritti)

Take two artichokes, cut out the hard part of the leaves and of the

stalk, cut them in two. Then cut these halves into section or slices so

as to have eight or ten for each artichoke, according to size. As you

cut them, throw them into cold water and when they are well washed, dry

them, but not thoroughly, putting them at once into the flour so that

the latter remains attached to it. Beat the white of an egg, but not to

a froth, then mix the yolk with the white and salt the whole. Shake out

the artichokes to take away the superfluous flour and then put them in

the egg, leaving them for a while so that the egg may be attached to

them.

Throw the pieces one by one into the pan where there is boiling fat,

butter or olive oil, and when they are well browned, take them away and

serve with lemon. If it is desired that the artichokes remain white, it

is better to fry them in oil and to squeeze half lemon into the water

where the artichokes are put to soften.